Sauce it Up!

Sauce it Up!

 

Good Morning! 

A few things before we get to the good stuff.

1. THANK YOU THANK YOU for all of your generous donations for our food bank initiative. Last Saturday we drove three truck loads of cereal, pasta and other goodies to the La Colaborativa. We filled another truck on Tuesday. The wonderful folks who work there wanted me to pass along their gratitude. Every day they are open they hand out 2,000 boxes of food to folks who stand in line for hours. The warehouse is full at the start and teeming with boxes, and at the end of each day - everything single thing is gone. The need is very real, thank you for helping us meet it.  

2. Your goodies from Mamaleh's are being picked up today for tomorrow's delivery. Keep an eye out for our next collaboration with the Fox & The Knife  - more on that next week!

3. Tomorrow is supposed to be one of those lovely days only New England knows how to serve up. Cold with 100% chance of rain all day - just delightful. It would be a great day to leave a cooler out if you are not going to be home to protect your share from the elements.  

Have a great weekend and stay dry!

Sauce it Up!

This week we have broths from Five Way Foods in the shares. These broths are slow simmered for hours  to make an end product that is far superior to the supermarket sodium bombs in a carton. Founder John Hopkins believes:  "There are no shortcuts to making the most delicious broth. At Five Way, our slow-cooked broth is crafted with care from beginning to end. There is no compromise; this is homemade without the hassle."

This broth is so tasty it can be enjoyed plain as a beverage. Just heated in a mug it's warm and comforting - like a sweatshirt for your mouth.  If that isn't your cup of broth, try a few of these ideas:

Brodo 

Around our lazy house we've really been enjoying a warm dish of pasta in brodo. "Brodo" though it may sound like the of a pizza joint run by frat boys,  is just the Italian word for broth. I've been simmering older mushrooms in broth to extract the flavor and throwing in whatever is laying around the kitchen, withering from inattention. The broth gets strained and mixed with a small pasta, covered with plenty of cheese and served in a bowl. Its an un-fancy but very satisfying riff on this. 

Pan Sauce

Pan Sauce is that thing that chefs are always lovingly and meticulously spooning over their plates as the violins soar on Chef's Table (I have lost many, many hours of productivity to this show).  It's one of those things that seems terribly complicated, but it rather simple and rewarding. Pan Sauces have the dual benefit of using up all the delicious bits left in your cooking pan AND making your meat even tastier by bathing it in liquid and fat. 

You can get all kinds of fancy with it but the simple idea is: once you have cooked your meat (fish, veggies, tofu) add a touch of butter and some chopped onions or shallots to your pan. Stir, stir, stir and then deglaze your pan with a mix of wine and broth (or just broth if you're wine-less). Simmer and scrape up any of the crispy treasures at the bottom of the pan. Let it reduce and then swirl in a touch of butter at the end. Pour it over the meat and presto-chango - you're a pan sauce master.  This is a nice trick to keep in your pocket. 

Both of these ideas are made all the tastier with quality ingredients like Five Way Foods Broth. We hope you enjoy it! 

WHAT'S IN THE BAG?

Note: If you order a "Meat and Fish Share" you will just receive the meats listed, not the "dairy" items (eggs, yogurt etc). If you order a "Fish and Seafood Share" you will receive the fish listed, and not the dairy items.

Add-on Grain of the Week -  French Pullman from Iggy's
Add-on Bread of the Week -  Challah from Mamaleh's
Add-on Pastry of the Week -  Chocolate Croissant from Iggy's

Pro-tip: you can now add extra treats to your share by adding "treat of the week" or "pastry of the week" to your subscription!

HALF SHARE

Omnivore Protein - Ground Beef from Feather Brook Farms; Broth from 5 Way Foods; 
Pescatarian Protein - Fluke from Red's Best; Broth from 5 Way Foods; 
Vegetarian Proteins - Latkes from Mamaleh's; Broth from 5 Way Foods; 
Paleo Proteins - Ground Beef from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Mushrooms from Fat Moon; Greens Mix from LEF and Generation Farm;  Apples from Brookdale Fruit Farm and Carlson Orchard; Carrots from Brookford Farm;
Grain - Pasta from Seven Hills;
Special Treat -  Oatmeal Butterscotch Cookies from Forge

WHOLE SHARE 

Omnivore Protein - Ground Beef from Feather Brook Farms; Fluke from Red's Best; Broth from 5 Way Foods; Eggs from Feather Brook Farms; 
Pescatarian Protein - Fluke and Sea Bass from Red's Best; Broth from 5 Way Foods; Eggs from Feather Brook Farms; 
Vegetarian Proteins - Latkes from Mamaleh's; Moussaka from Littleburg; Broth from 5 Way Foods; Eggs from Feather Brook Farms;
Paleo Proteins - Ground Beef from Feather Brook Farms; Fluke from Red's Best; Eggs from Feather Brook Farms
Fruits and Veggies - Mushrooms from Fat Moon; Greens Mix from LEF and Generation Farm;  Apples from Brookdale Fruit Farm and Carlson Orchard; Carrots from Brookford Farm; Greens from Freedom Food Farm and Brookford Farm; Turnips from Langwater Farm; 
Grain - Pasta from Seven Hills;
Special Treat -  Oatmeal Butterscotch and Molasses Cookies from Forge

DOUBLE SHARE

Omnivore Protein - Ground Beef from Feather Brook Farms; Fluke from Red's Best; Pork from Longest Acre Farm; Broth from 5 Way Foods; Eggs from Feather Brook Farms; Honey from Northwoods Apiary
Pescatarian Protein - Fluke, Sea Bass, and Salmon from Red's Best; Broth from 5 Way Foods; Eggs from Feather Brook Farms; Honey from Northwoods Apiary
Vegetarian Proteins - Latkes from Mamaleh's; Moussaka from Littleburg; Piergoi from Jaju; Broth from 5 Way Foods; Eggs from Feather Brook Farms; Honey from Northwoods Apiary
Paleo Proteins - Ground Beef from Feather Brook Farms; Fluke from Red's Best; Pork from Longest Acre Farm; Eggs from Feather Brook Farms
Fruits and Veggies - Mushrooms from Fat Moon; Greens Mix from LEF and Generation Farm;  Apples from Brookdale Fruit Farm and Carlson Orchard; Carrots from Brookford Farm; Greens from Freedom Food Farm and Brookford Farm; Turnips from Langwater Farm; Tomatoes from Long Wind Farm; Sunchokes from Langwater Farm
Grain - Pasta from Seven Hills; Sunflower Rye Bread from Forge
Special Treat -  Oatmeal Butterscotch and Molasses Cookies from Forge

RECIPES

(from Shannon)

Salisbury Steak - I think we're all missing family and loved ones a bit. When I saw that Erin got ground beef and I scored some mushrooms for the shares, I knew I needed to send y'all this recipe. Growing up, this was the fancy dish my dad would make and my brother would ask for anytime he got the chance to choose what dinner would be. It'll be weird making it without them but that means I also get to eat all of the leftovers.

Carrot, Apple Salad - Am I the only one with a jar of slightly stale raisins in my cupboard? Well, here's a way to use them up! A quick recipe to eat on its own, as a side, on top of greens, or maybe a burger or sammy!

Sunchoke Dip - This sounds incredible. Also you can get a lot of other sunchoke ideas from this list

Brown Butter Flounder - I will admit, I am not a fish expert. Today I learned that Fluke = Flounder (in a squares and rectangles sort of way) and Flounder = really weird looking fish (google it) but this recipe sounds easy and delicious. 

As it is winter, in a pandemic, and we're trying to eat locally and use whatever concoction of items are in the back of our pantry - This NYTime Cooking article is a great resource on cooking substitutions so if you don't have mint on hand, basil or dill could do the trick. As someone who has cooked a lot in bare kitchens and friends with a million weird allergies, I find lists like these very helpful!